Grapefruit moelleux

Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
46K 4/5 based on 5 reviews
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Last modified on: March 24th 2019

Keywords for this recipe:
For 40 pieces, you will need:

Change these quantities to make: 20 pieces 40 pieces 80 pieces 120 pieces
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
32 min.15 min.20 min.1 hour 7 min.
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Step by step recipe

Stage 1 - 5 min.
Grapefruit moelleux
Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.
Grapefruit moelleux
Whisk together the sugar with the zest and 200 g Egg.

Stage 3 - 2 min.
Grapefruit moelleux
Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.
Grapefruit moelleux
Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.
Grapefruit moelleux
Mix again.

Stage 6 - 1 min.
Grapefruit moelleux
Pour in 90 g Noisette butter.

Stage 7 - 1 min.
Grapefruit moelleux
Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.
Grapefruit moelleux
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.
Grapefruit moelleux
Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.
Grapefruit moelleux
Leave to cool on a wire rack.

Stage 11 - 5 min.
Grapefruit moelleux
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.
Grapefruit moelleux
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.
This moist cake can be made with other citrus fruits: orange, lemon, lime...
Several days in the fridge, covered with plastic film.
Based on a recipe by Gaëtan Paris.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,300 Kcal or 9,630 Kj38 gr324 gr113 gr
115 %15 %31 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
234 Kcal or 980 Kj4 gr33 gr11 gr
12 %2 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
58 Kcal or 243 Kj1 gr8 gr3 gr
3 %<1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 40 pieces : 2.21 €
  • Per piece : 0.06 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Checkerboard biscuits, Eggs en Cocotte à la Française, Grandma Solange's biscuits, Lime meringue tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant liqueur, Bonnevaux apple tart, Coconut-vanilla cream for Elsa , Apple macaronade, Strawberry Charlotte, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Kugelhof for Nanou, Traditional nutty choc-chip cookies, Gâteau Breton (Brittany butter cake), Moist chocolate cake, ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Génoise (Genoa sponge), Pistachio madeleines, Financier batter, Lemon and lime cakes, ... All
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